Budget-Friendly Chicken Piccata

Budget-Friendly Chicken Piccata
Summary

Try this lightened-up version of the old Italian favorite – chicken piccata.

  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 chicken breast + 1 Tbsp. sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast + 1 Tbsp. sauce
  • Amount per serving Calories 285

  • Total Fat 8g
    • Saturated Fat 2g
  • Cholesterol 135mg
  • Sodium 330mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 37g
  • Potassium 390mg
Ingredients

Ingredients

  • large chicken breasts (10 oz each, boneless, skinless)
    2
  • salt (optional)
    1 tsp
  • black pepper
    1/2 tsp
  • whole wheat flour
    1/4 cup
  • egg(s)
    1
  • lemon juice
    1 tsp
  • bread crumbs
    1/2 cup
  • Italian seasoning
    1 tsp
  • olive oil plus cooking spray
    1 tsp
  • capers (drained and rinsed)
    2 tbsp
  • lemon juice
    1 tbsp
  • low sodium chicken broth (low-sodium, fat-free)
    1/2 cup
  • parsley (chopped)
    1/4 cup
Directions

Directions

  1. Preheat the oven to 475 degrees F. Coat a baking sheet with cooking spray and set aside.

  2. Slice the chicken breast in half lengthwise and then pound to 1/4-inch thickness. Season each chicken breast with salt (optional) and ground black pepper.

  3. Set up three wide bowls or flat-bottom containers. Fill the first bowl with the whole wheat flour, the second bowl with the egg and lemon juice, and the third bowl with the breadcrumbs and Italian seasoning. Whisk the egg and lemon juice together. Combine the breadcrumbs and Italian seasoning and mix well.

  4. Dredge one chicken breast in the flour and shake off the excess. Then dip the chicken breast in the egg, and then coat in the breadcrumb mixture. Place on the baking sheet. Repeat this process for the remaining three chicken breasts.

  5. Spray the top of each chicken breast with cooking spray and bake for 8 minutes. Turn the chicken breasts over and bake for 5 more minutes. Ensure that the chicken is cooked to an internal temperature of 165 degrees F.

  6. While the chicken is baking, heat the oil and a generous amount of cooking spray over medium heat in a small nonstick skillet. Add the capers and sauté for 2-3 minutes.

  7. Add the lemon juice and cook until the lemon juice is completely reduced. Add the chicken broth and simmer until reduced by half. Stir in the parsley.

  8. Remove the chicken from the oven and serve with 1 Tbsp. of sauce drizzled over the chicken.

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